There are many ways to eat garlic moss, such as cooking, pickling, fried noodles and so on. Let me focus on the following points:
1: Stir-fry: Stir-fry with garlic moss, such as "scrambled eggs with garlic moss", "shredded pork with garlic moss", "shredded squid with garlic moss" and "fried bacon with garlic moss" are all our common classic home-cooked dishes, especially fried meat with vegetarian dishes, which makes garlic moss covered with gravy, which is enjoyable and delicious to eat. The practice of "Fried Bacon with Garlic Moss": First, wash and cook the bacon until it is 80% ripe, then cut it into pieces, then stir-fry the bacon in a hot oil pan, add garlic moss after the bacon shows a transparent color, stir-fry until it is even, and finally add a proper amount of soy sauce, sugar, salt and a little water, and stir-fry until it is even. This plate of bacon is transparent, shiny and bright in color. It tastes thin but not greasy, fat but not greasy. Although garlic moss is not easy to taste, it is complementary to salted bacon, and it is just salty, but it is still not enough to eat. [If garlic moss is blanched before frying, it can destroy pectin between fibers, increase the gap between fibers, and make it easier to taste; In addition, it will keep the color of garlic moss green. Interested friends may wish to give it a try. 】 2: Fried minced meat with garlic moss can not only make rice suffer from cooking, but also directly make garlic moss an artifact of bibimbap. The practice of "stir-frying minced meat with garlic moss": stir-fry minced meat in hot oil until the color turns white, and then pour in appropriate amount of bean paste, soy sauce, oyster sauce and salt; Add chopped garlic moss and stir fry, then add a little salt to serve. This dish is simple to cook, and it is rich, fragrant, crisp and sweet when eaten. Kill several bowls of rice in minutes ~3: pickled garlic moss: garlic moss in season. After this time, the garlic moss stored in the cold storage will be sold in the market, and the freshness and taste will be greatly reduced. Therefore, smart people will try their best to pickle fresh garlic moss and eat it as a side dish in autumn and winter, which is also highly recommended. The practice of "pickling garlic moss": Wash the fresh garlic moss, control the moisture, cut it into inches, and marinate it with a little salt for more than four hours to kill the moisture in the garlic moss. Sit on the fire, add balsamic vinegar and light soy sauce to the pot according to the ratio of 1: 1, add a little water, add a few star anises and a handful of pepper, boil and cool. Then put the garlic moss into a pot without water and oil, pour in the juice, then pour in a little white wine, cover it, and you can eat it after half a month. The longer the pickling time, the lighter the spicy taste of garlic moss and the crisper it tastes.